Meals

Greek Lemon Chicken Risoni–Kritharaki

How could you not look forward to this at the end of a long day?

Cozy, comforting Greek-style flavours with golden chicken, lemon, herbs and soft risoni (or orzo) that soaks up every bit of flavour.
The best part? It’s all done in one pan and takes less than 30 minutes using everyday ingredients.

This one’s become a weekly go-to — hearty, satisfying, and just as good the next day for lunch.

Basic information

Serves:

Difficulty:

Easy

Prep time:

10 mins

Cook time:

25 mins

Ingredients

Chicken:

700g skinless chicken thigh or breast, cut into 3cm chunks
1 tsp dried oregano
1 tsp sweet paprika
Juice of ½ lemon
2 tbsp extra virgin olive oil
Salt and pepper

Base:

1 onion, finely diced
4 garlic cloves, chopped
1 large zucchini, diced
1.5 cups dry risoni/orzo
⅔ cup dry white wine
1L hot salt-reduced chicken stock
⅓ cup lemon juice
⅔ cup finely sliced parsley (add dill if you love it)
100g baby spinach
Crumbled feta or Parmesan, to serve
Extra lemon juice, to serve

Method

01.

In a bowl, toss chicken with oregano, paprika, lemon juice, olive oil, salt and pepper.

02.

Heat a drizzle of oil in a large shallow frypan over medium-high heat.

03.

Sear chicken for 3–4 minutes each side until golden. Cook in batches. Remove and set aside.

04.

Add more oil if needed, then sauté onion and garlic for 2–3 minutes.

05.

Deglaze the pan with a splash of stock if anything sticks.

06.

Add zucchini and cook for 2 more minutes.

07.

Stir in risoni and toast for 1 minute.

08.

Add white wine and simmer for 1 minute.

09.

Pour in hot chicken stock and bring to a simmer, stirring occasionally.

10.

Cook uncovered for ~8 minutes or until pasta is tender.

11.

Add lemon juice, parsley, and spinach. Stir through to wilt.

12.

Return chicken to the pan and heat for 2–3 minutes.

13.

Season to taste.

14.

Top with crumbled feta and a final squeeze of lemon before serving.